Art

J-GLOBAL ID：201602281986898028   Reference number：16A0540558

Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups

モデルチキンスープからの旨味成分は鼻後方の嗅覚を促進する

Author (6)： Nishimura Toshihide (Faculty of Food Science, Department of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino-shi, Tokyo 180-8602, Japan) ,  Goto Shingo (Faculty of Food Science, Department of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino-shi, Tokyo 180-8602, Japan) ,  Miura Kyo (Faculty of Food Science, Department of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino-shi, Tokyo 180-8602, Japan) ,  Takakura Yukiko (Institute of Food Sciences & Technologies, Ajinomoto Co., Inc., 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, Japan) ,  Egusa Ai S. (Faculty of Food Science, Department of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino-shi, Tokyo 180-8602, Japan) ,  Wakabayashi Hidehiko (Institute of Food Sciences & Technologies, Ajinomoto Co., Inc., 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, Japan)
Material： Food Chemistry  (Food Chem)
Volume： 196  Page： 577-583  Publication year： Apr. 01, 2016 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *soup ,  *umami ,  *food ingredient ,  *sense of smell ,  perfume component ,  aroma ,  flavor ,  *additive effect ,  concentration dependence ,  amino acid ,  aliphatic amine ,  aliphatic carboxylic acid ,  dicarboxylic acid ,  primary amine ,  purine nucleotide ,  ribonucleotide
Semi thesaurus term： チキンスープ

Author keywords (4)： Chicken soup ,  Enhancement of aroma sensation ,  Retronasal aroma ,  Umami

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Other senses  (EJ13040X)

Substance index (2)： Glutamic acid ,  IMP

Terms in the title (4)： 旨味成分 ,  鼻 ,  嗅覚 ,  促進